I have only smoked cheese 3 times. I'm following the thread https://www.smokingmeatforums.com/threads/cheese-lots-of-pics.286031/
When I do cheese the cheddar will come out of the MES with small cracks around the edges, I assume from moisture loss. The cheese's with a higher fat/moisture do not crack but I always place the more expensive cheeses in the middle and the cheddar usually ends up on the edges or back of the rack. The "cracked" cheese is dryer than non smoked cheese but not so much that it's over dry to the taste. Should I be adding a little moisture to the MES to prevent/mimimize this drying/cracking effect? Cheddar tastes good, my problem is that don't know what properly smoked cheese should like.
When I do cheese the cheddar will come out of the MES with small cracks around the edges, I assume from moisture loss. The cheese's with a higher fat/moisture do not crack but I always place the more expensive cheeses in the middle and the cheddar usually ends up on the edges or back of the rack. The "cracked" cheese is dryer than non smoked cheese but not so much that it's over dry to the taste. Should I be adding a little moisture to the MES to prevent/mimimize this drying/cracking effect? Cheddar tastes good, my problem is that don't know what properly smoked cheese should like.